Crazy for Crust

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Feb 12

Red Velvet Cheesecake Loaf

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Red Velvet is perfect for Valentine’s Day! Cream Cheese Frosting is a must, and the Cheesecake swirl adds a little extra something to the loaf.

red velvet cheesecake loaf

You’re not tired of Red Velvet yet, right? Good. Because I need to sneak one last red velvet treat in before the big hearts and kisses holiday.

Seriously, though. Why is red velvet only a huge thing at Valentine’s Day? I don’t get it. I mean one, it’s good. Two, it comes with Cream Cheese Frosting most often. Three, other holidays have red in them. And four, cream cheese frosting!

Wait, I said that twice. Because it’s the best part, am I right?? Tell me I’m not the only one who has been caught, head over garbage can licking the cream cheese frosting off a red velvet cake at 9pm. Right? … Right??

**crickets**

red velvet cheesecake loaf

We’ve already talked about why I don’t like to make red velvet cake from scratch. Cake mix is much preferable, as I reduce the likelihood of a red explosion all over my kitchen. So this cake is made from a cake mix, but with a twist: a cheesecake swirl. I love, love, love the combination of cheesecake and cake. I’ve done it several times, with carrot cake cupcakes, strawberry cupcakes, and even from-scratch red velvet cupcakes (possibly the source of my red kitchen). Plus, I’m a sucker for a swirl. Who isn’t?

The idea to make a cake in a loaf pan came from Averie. A few weeks ago she made a Carrot Cake Loaf and a lightbulb went off in my head. I had never thought to make a cake in two loaf pans, instead of in a traditional 9×13″ or other round cake pans. It was genius.

red velvet cheesecake loaf

A standard sized cake (9″x13″) fits in two loaf pans. You can use a 9″x5″ and an 8 1/2″ x 4 1/2″ or two 9×5″. If you use two 9″x5″, your cakes will be flatter, but there will be too much batter for two 8 1/2″ x 4 1/2″ pans. Does that make sense? This cake shown was made in a 9″x5″ pan.

The cheesecake mixture is my go-to cheesecake. It has cream cheese and sour cream, which I love mixed together. Gently swirl it over the top of the loaf and you get a pretty loaf cake. And then…then you add frosting. Cream Cheese Frosting. The kind I would gladly take a bath in. If none makes it past your spoon to the cake, don’t blame me.

So, really, even if you are tired of Red Velvet by now…fit just one more in. You need this in your life, trust me.

red velvet cheesecake loaf

Swirly cheesecake mixture…come to mama!

Red Velvet Cheesecake Loaf

Red Velvet Cheesecake Loaf

Ingredients

    For the Cakes:
  • 1 box red velvet cake mix, plus ingredients called for to make the cake
  • (I used Duncan Hines and the cake mix called for 3 eggs, 1 1/4 cups water, and 1/3 cup oil.)
  • 8 ounces cream cheese, softened
  • 1/4 cup sour cream, room temperature
  • 1 egg
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
  • For the Frosting
  • 4 ounces room temperature cream cheese
  • 4 tablespoons room temperature butter
  • 2 cups powdered sugar
  • 2 teaspoons vanilla
  • 2+ teaspoons heavy cream

Instructions

  1. Preheat oven to 350 degrees. Butter and flour (or line with foil and spray wit cooking spray) two loaf pans. You can use two 9x5 loaf pans or one 9x5 and one 8 1/2 x 4 1/2.
  2. Mix up cake mix according to package directions, using egg, water, and oil called for on the box. Divide among your loaf pans.
  3. Beat cream cheese and sour cream in a stand mixer until smooth. You can use a hand mixer, but I find it is really hard to get all the lumps out that way! Beat in your egg, sugar, and vanilla and mix until smooth, although some lumps may remain. Evenly divide cheesecake mixture on top of each of your loaf pans. Drop spoonfuls of the cheesecake batter randomly over the top of the loaves. Using a butter knife or the back of a wooden spoon, swirl the cheesecake into the loaves. Be careful not to swirl too much or they will just blend (kind of like mine did...)
  4. Bake for 30-35 minutes, until a toothpick inserted in the center comes out clean. Cool completely and then remove from pans.
  5. To make the frosting: mix butter and cream cheese until smooth with a hand mixer. Mix in powdered sugar, 1 cup at a time. Add vanilla and 1 teaspoon heavy cream and mix until smooth. Add more cream, 1 teaspoon at a time, until the frosting reaches your desired spreading consistency. (I used 2 teaspoons.) Store in refrigerator.
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Like Red Velvet? Check these out:

Red Velvet Molten Lava Cupcake

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Red Velvet Brownie Pie

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Sweets from friends:
Red Velvet Cinnamon Buns by A Sweet Baker
I Heart You Poundcake by Making Memories
Red Velvet Nutella S’mores by Something Swanky

This post may be linked to: Chef in TrainingLil’ LunaBuns In My OvenChic-and-CraftyI’m Lovin’ it FridaysStrut your Stuff SaturdayWeekend Wrap Up PartySundae Scoop Link Partyand all of these too!

83 Responses to “Red Velvet Cheesecake Loaf”

  1. Susan posted on February 12, 2013 at 4:19 pm (#)

    Okay, great minds do think alike…I’m making red velvet pancakes for dinner tonight (Shrove Tuesday)!

    • Dorothy Kern replied on February 12th, 2013 at 4:48 pm

      Um, I’m coming over for dinner, right? ;) Thanks Susan!

  2. Averie @ Averie Cooks posted on February 12, 2013 at 4:21 pm (#)

    So glad you tried the loaf pan cakes like I’ve been doing! I love them and you sound like me in my post yesterday and the one last week…with the don’t try two 8×4 pans. A 9×5 and an 8×4 is what I find to be best, although I wish for symmetry two 9x5s would work, but one of each size I find optimal.

    I love the tunnel of cream cheese! I had a pan-catastrophe in my 8×4 and 9×5 situation & only one of my blueberry loaves got that cute tunnel like your cake has. The other one was swirled :)

    I bet your cake tastes soooo good!

    • Dorothy Kern replied on February 12th, 2013 at 4:48 pm

      I know, I hope it was followable! I don’t know why I love the idea so much, I mean, it’s still two cakes. But less frosting and you can freeze one! :)

  3. Jenn posted on February 12, 2013 at 5:04 pm (#)

    OMG!

    • Dorothy Kern replied on February 12th, 2013 at 7:03 pm

      LOL, thanks Jenn! :)

  4. Nicole @ youngbrokeandhungry posted on February 12, 2013 at 5:04 pm (#)

    I have been on a red velvet kick this week as well. Although honestly, I have no idea why red velvet is reserved just for Valentines Day. I would eat cream cheese frosting on everything if I could.

    • Dorothy Kern replied on February 12th, 2013 at 7:03 pm

      Me too! I say we make it all year, in different colors, ha! :)

  5. Tiffany posted on February 12, 2013 at 5:22 pm (#)

    Oh YUM! The added swirl is fantastic sounding. Happy Valentine’s Day coming up!

    • Dorothy Kern replied on February 12th, 2013 at 7:02 pm

      Thank you Tiffany! You too. :)

  6. ashley - baker by nature posted on February 12, 2013 at 6:16 pm (#)

    This looks like heaven! Totally craving a slice right now.

    • Dorothy Kern replied on February 12th, 2013 at 7:02 pm

      Me too! I wish I still had some! :) Thank you!

  7. Whitney @ The Newlywed Chefs posted on February 12, 2013 at 6:44 pm (#)

    Oh. my. cheesecake! THIS looks amazing!!

    • Dorothy Kern replied on February 12th, 2013 at 7:01 pm

      Thank you! :)

  8. Julie @ Julie's Eats & Treats posted on February 12, 2013 at 6:49 pm (#)

    I’d be fighting you over the garbage for the frosting :)

    • Dorothy Kern replied on February 12th, 2013 at 7:01 pm

      Hee hee… :)

  9. Brenda @ChattingOverChocolate.blogspot.com posted on February 12, 2013 at 7:06 pm (#)

    Dorothy! This looks A M A Z I N G ! ! ! Thanks for sharing!!…now please excuse me while I wipe the drool of my keyboard ;)

    • Dorothy Kern replied on February 13th, 2013 at 6:40 am

      LOL, thanks Brenda!

  10. michelle posted on February 12, 2013 at 7:29 pm (#)

    yum, save me a piece, or the whole thing!

    • Dorothy Kern replied on February 13th, 2013 at 6:39 am

      I wish I could have shared it with you – would have saved me a pants size… :)

  11. Liz posted on February 12, 2013 at 7:35 pm (#)

    Thanks Dorothy for the shout-out to my Red Velvet Cinnamon Buns! Your loaf looks so moist, and with cream cheese – delicious!

    • Dorothy Kern replied on February 13th, 2013 at 6:38 am

      Thanks Liz!

  12. Heather @French Press posted on February 12, 2013 at 7:46 pm (#)

    ooh, I never thought of red velvet loaf – I may have just enough red food coloring in the pantry:) LOVE the cheesecake swirl!

    • Dorothy Kern replied on February 13th, 2013 at 6:35 am

      Thanks Heather! I’m going to be making lots of cakes in loaf pans. I love the idea!

  13. Carla posted on February 12, 2013 at 7:47 pm (#)

    Ok I’m totally against using cake mix, but I will forgive you for that cheesecake swirl!

    • Dorothy Kern replied on February 13th, 2013 at 6:34 am

      LOL, it’ll work with a from-scratch recipe too! I just like the ease of a mix. :)

  14. Jennifer @ Mother Thyme posted on February 12, 2013 at 7:54 pm (#)

    This looks amazing! Red velvet is my absolute favorite. I just love the idea of making it in a loaf pan. Totally try that! :)

    • Dorothy Kern replied on February 13th, 2013 at 6:34 am

      It’s so good Jennifer! I may have to make all my cakes this way from now on… :)

  15. Lisa posted on February 12, 2013 at 7:56 pm (#)

    Oh my! This looks absolutely amazing! Please stop by and link this up with my “Try a New Recipe Tuesday!” I’d love to have you join us. :-)

    • Dorothy Kern replied on February 13th, 2013 at 6:34 am

      Thanks Lisa!

  16. Hayley @ The Domestic Rebel posted on February 12, 2013 at 7:58 pm (#)

    Eek, this is kinda sorta gorgeous. And anything stuffed with cream cheese has an A+ vote from me :)

    • Dorothy Kern replied on February 13th, 2013 at 6:32 am

      Thanks Hayley! Me too… :)

  17. Emily ~SoDomesticated~ posted on February 12, 2013 at 8:19 pm (#)

    I can definitely fit all of these Red Velvet recipes in…… love me some Red Velvet!

    Beautiful photos!

    • Dorothy Kern replied on February 13th, 2013 at 6:31 am

      Thanks Emily!!

  18. Kristin posted on February 12, 2013 at 8:49 pm (#)

    My mouth is actually watering…like, why don’t I have cake laying around at all times?
    Yum. I eat red velvet all year long!

    • Dorothy Kern replied on February 13th, 2013 at 6:30 am

      I know, I wish that too. Well…at least the frosting…

  19. Kristi @ My San Francisco Kitchen posted on February 12, 2013 at 9:16 pm (#)

    I love cheesecake frosting! This looks soooo good!

    • Dorothy Kern replied on February 13th, 2013 at 6:29 am

      Thanks Kristi!

  20. Joyti posted on February 13, 2013 at 12:23 am (#)

    Yum…that looks so tasty, and so colorfully pretty. And cheesecake frosting? SWOON.

    • Dorothy Kern replied on February 13th, 2013 at 6:28 am

      Thanks so much! :)

  21. aimee @ shugarysweets posted on February 13, 2013 at 5:01 am (#)

    Oh that frosting. I was to just swipe my finger across the top!! YUM.

    • Dorothy Kern replied on February 13th, 2013 at 6:28 am

      ME TOO. And, um…I may have done just that! :)

  22. sue @ cakeballs, cookies and more posted on February 13, 2013 at 5:54 am (#)

    I really do need to stop reading your posts in the morning, I spend all day thinking of eating when I do. Today is no exception.

    • Dorothy Kern replied on February 13th, 2013 at 6:28 am

      Ha! I know the feeling….

  23. Sue {munchkin munchies} posted on February 13, 2013 at 6:19 am (#)

    Oh my goodness! This red velvet loaf is stunning, and I KNOW it’s delicious!

    • Dorothy Kern replied on February 13th, 2013 at 6:27 am

      Thanks Sue! :)

  24. Jessica@AKitchenAddiction posted on February 13, 2013 at 7:14 am (#)

    Cream cheese frosting is the best, so I am all over this cheesecake loaf!

    • Dorothy Kern replied on February 13th, 2013 at 6:53 pm

      Thanks Jessica!

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  26. Elaine posted on February 13, 2013 at 9:15 am (#)

    I love, love, love the cream cheese swirl! And you add an extra dose with a cream cheese frosting! This is definitely my kind of dessert. And no…you aren’t the only one who has licked the cream cheese frosting off of red velvet cake. It’s obviously the best part, so anyone who judges you for doing that is the strange one!

    • Dorothy Kern replied on February 13th, 2013 at 6:52 pm

      Ha, thanks Elaine!

  27. Geni posted on February 13, 2013 at 1:10 pm (#)

    Oh my. Soooooooooo delicious and rich looking. I would eat it all! BTW…thank you so much for pinning my Espresso Brownies last week. Your pin started a pinning frenzy on those guys and I got so many hits from it. :) I have pinned several of your goodies as well. Take care Dorothy!

    • Dorothy Kern replied on February 13th, 2013 at 6:51 pm

      Really? That’s so great!!! :) And thanks for your pins too. :)

  28. tanya posted on February 13, 2013 at 1:35 pm (#)

    I never, never, never tire of red velvet! You might be right, it MAY have something to do with the cream cheese! I love the swirl and the frosting together! You have one lucky family this Valentine’s Day!!

    • Dorothy Kern replied on February 13th, 2013 at 6:50 pm

      Thanks Tanya! But not really, since I made all the Valentine treats forever ago, lol.

  29. Brianne @ Cupcakes & Kale Chips posted on February 13, 2013 at 4:36 pm (#)

    This is phenomenal, Dorothy! And I could also bathe in cream cheese frosting!

    • Dorothy Kern replied on February 13th, 2013 at 6:48 pm

      Me too, totally!

  30. The Partiologist posted on February 13, 2013 at 5:17 pm (#)

    I thought I’d seen red velvet made just about every way possible…until the loaf…I LOVE the Loaf! :)

    • Dorothy Kern replied on February 13th, 2013 at 6:48 pm

      Me too, I’m addicted to loaves! :)

  31. Julie M. posted on February 13, 2013 at 6:28 pm (#)

    My kids would definitely take care of that loaf for you; especially my 7 year old. He’s a fanatic about pink and red baked goods!

    • Dorothy Kern replied on February 13th, 2013 at 6:47 pm

      He has good taste! :) Thanks Julie!

  32. Nicky @ Pink Recipe Box posted on February 14, 2013 at 7:47 am (#)

    I don’t think I could ever get fed up of red velvet!
    This loaf cake is a fabulous idea – pinning!

    • Dorothy Kern replied on February 14th, 2013 at 1:41 pm

      I never would that’s for sure! Thanks Nicky!

  33. carrian posted on February 14, 2013 at 9:38 am (#)

    pssssst, I secretly want to swipe all of that frosting. It looks amazing. Why aren’t we neighbors?!!!

    • Dorothy Kern replied on February 14th, 2013 at 1:38 pm

      I know, right? We’d each be a gazillion pounds. :)

  34. Brenda posted on February 14, 2013 at 10:15 am (#)

    You had me at cheesecake ;)

    • Dorothy Kern replied on February 14th, 2013 at 1:38 pm

      Thanks Brenda!

  35. Chandra@The Plaid and Paisley Kitchen posted on February 14, 2013 at 1:05 pm (#)

    That looks like the best red velvet recipe that I have seen all month! Holy Cow! and it’s funny we are on the same line of thinking again I have Blueberry Cheesecake Bread posting tomorrow! Great minds think alike
    : )

    • Dorothy Kern replied on February 14th, 2013 at 1:37 pm

      That sounds GOOD Chandra! Thank you!

  36. Meg @ Sweet Twist posted on February 14, 2013 at 3:33 pm (#)

    Yes, red velvet is so popular now because of all of your above reasons…I just love how it is not intense chocolate and you still get cream cheese icing.

    • Dorothy Kern replied on February 14th, 2013 at 6:15 pm

      I mean, the icing is the whole reason behind it! LOL :)

  37. Daniela @frugal ain't cheap posted on February 14, 2013 at 6:36 pm (#)

    When I decide to make anything velvet…I know where to look! everything looks so delicious

    • Dorothy Kern replied on February 15th, 2013 at 6:32 am

      Thanks Daniela!

  38. Ashley @ Kitchen Meets Girl posted on February 14, 2013 at 8:11 pm (#)

    This loaf turned out gorgeous!!! I’m usually not a super huge fan of red velvet, but this is sooooo pretty–and with the cream cheese?!?! OMG.

    • Dorothy Kern replied on February 15th, 2013 at 6:31 am

      I think the cream cheese frosting and the cheesecake is my favorite part. :)

  39. Deborah H. Bateman posted on February 15, 2013 at 4:48 am (#)

    Thanks for sharing this recipe. I love red velvet cake and anything made with cream cheese so I am sure it is just as delicious as it looks. If you get a chance stop by my blog Recipe for Life and check out some of my family favorite recipes.
    Blessings,
    Deborah H. Bateman-Author

    • Dorothy Kern replied on February 15th, 2013 at 6:29 am

      Thanks Deborah!

  40. Joan posted on March 22, 2013 at 7:13 pm (#)

    Great recipe and easy to make. My husband shared it with his coworker and it was a hit!

    • Dorothy Kern replied on March 23rd, 2013 at 7:25 am

      Yay! I’m glad they liked it Joan! :)

  41. r.l. toney posted on September 12, 2013 at 9:36 am (#)

    this sounds absolutely delicious. I have to remind myself i’m dieting today.. but tomorrow I may give this a try

    • Dorothy Kern replied on September 12th, 2013 at 6:54 pm

      Thank you! Enjoy!

  42. Jill posted on October 30, 2013 at 8:11 am (#)

    Hello! This looks so good! I have my ingredients lined up and ready to whip this up for Church tonight. I do have a question. Is the ingredient list missing an egg? I have the 3 eggs as directed on the cake mix. On the directions it says “Mix up cake mix according to package directions, using egg, water, and oil called for on the box. Divide among your loaf pans. Beat cream cheese and sour cream in a stand mixer until smooth. You can use a hand mixer, but I find it is really hard to get all the lumps out that way! Beat in your egg, sugar, and vanilla and mix until smooth, although some lumps may remain” The “beat in your egg, sugar and vanilla” is the egg I don’t see listed. Is it just one egg? Thank you so much!

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